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Devil's Cut Bourbon Pork Ribs

with Triple Cooked Chips, Charred Corn Puree & Pickled Fennel

Ingredients

Pork Ribs

• 1 rack pork ribs
• 3 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp black pepper
• 3 tsp salt
• 2 tbsp brown sugar
• 60 ml Devil's Cut bourbon
• 2 tbsp apple cider vinegar
• 100 ml water

Bourbon Glaze

• 125 ml Devil's Cut bourbon
• 80 ml soy sauce
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp worcestershire sauce
• 1 tsp dijon mustard
• 1 tbsp apple cider vinegar
• 2 garlic cloves, minced

Triple Cooked Chips

• 4 large Agria potatoes
• Salt
• Neutral frying oil

Charred Corn Puree

• 3 cups frozen sweetcorn
• 1 tbsp butter
• 80 ml cream
• Pinch of smoked paprika
• Salt & black pepper

Red Cabbage & Apple Slaw

• 1 cup red cabbage, finely sliced
• 1 apple, julienned (Pink Lady or Jazz)
• Juice 1/2 lemon
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt & black pepper

Quick Pickled Fennel

• 1 fennel bulb
• 125 ml white wine vinegar
• 125 ml water
• 1 tbsp sugar
• 1 tsp salt

Spring Onion Oil

• 3-4 spring onions (1 bunch)
• 4-5 tbsp neutral oil

Garnish

• Spring onion oil
• Reserved charred corn kernels
• Fresh parsley or chives

Method

Prepare the Ribs

1. Remove the membrane from the underside of ribs
2. Combine smoked paprika, garlic powder, onion powder, black pepper, salt and brown sugar
3. Rub generously over ribs
4. Wrap in oven tray tightly with bourbon, apple cider vinegar and water
5. Bake covered at 150°C / 300°F for approximately 3 hours until tender

Make the Pickled Fennel

1. Thinly slice fennel bulb, excluding hard centre
2. Combine vinegar, water, sugar and salt
3. Toss fennel through mixture and set aside

Prepare the Chips

1. Peel and cut potatoes into large chips
2. Rinse thoroughly under cold water to remove starch
3. Boil in salted water until edges soften slightly
4. Drain and allow to steam dry
5. Rough edges with a fork and cool completely

Make the Corn Puree

1. Lightly char sweetcorn in a dry frying pan over high heat
2. Reserve a small amount of kernels for garnish
3. Add butter, cream, smoked paprika, salt and pepper
4. Blend until smooth
5. Optional: strain through sieve for a smoother finish

Make the Spring Onion Oil

1. Roughly slice spring onions
2. Warm oil gently in saucepan until just warm
3. Blend spring onions, oil and salt until smooth vibrant green
4. Set aside

Make the Bourbon Glaze

1. Add bourbon, soy sauce, brown sugar, honey, worcestershire sauce, dijon mustard, apple cider vinegar and garlic to a saucepan
2. Simmer until reduced, glossy and sticky

Make the Slaw

1. Combine red cabbage and apple
2. Dress with lemon juice, apple cider vinegar, olive oil, salt and pepper
3. Toss slightly and set aside

First Fry the Chips

1. Heat oil to approximately 140°C / 285°F
2. Fry chips until pale with a light crust
3. Remove and cool completely

Glaze the Ribs

1. Remove ribs from foil
2. Brush generously with bourbon glaze

Final Fry the Chips

1. Heat oil to 180°C / 355°F
2. Fry chips until deep golden and crispy
3. Season immediately with salt

Caramelize the Ribs

1. Place glazed ribs under hot grill or oven at 220°C / 430°F
2. Continue glazing between layers until sticky and caramelized

Plate the Dish

1. Spoon charred corn puree onto plate
2. Stack glazed ribs over the puree
3. Add triple cooked chips
4. Place slaw and pickled fennel in separate piles
5. Scatter reserved charred corn kernels
6. Finish with spring onion oil and fresh herbs

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